Budget-friendly slow cooker beef stroganoff

This comforting, family meal is an an absolute winner in all the categories. Not only is it a quick and easy method (thanks to the trusty slow cooker) but it also manages to be incredibly budget-friendly while still tasting absolutely delicious. And although this recipe calls on you to serve it up with pasta, you can also go with mash, chips or even just a side of steamed veggies for something lighter. Enjoy!

Serves 4

Ingredients

• 1 tablespoon olive oil
• 600g beef chuck casserole steaks, cut into 3cm pieces
• 1 brown onion, thickly sliced
• 400g brown mushrooms, thickly sliced
• 2 garlic cloves, crushed
• 3 tsp ground paprika
• 1 tsp smoked paprika
• 1 tbsp Dijon mustard
• 400g can diced tomatoes
• 1 cup (250ml) beef stock
• 1/2 cup (120g) sour cream
• 2 tbsp Worcestershire sauce
• 1 tbsp cornflour
• 375g fettuccine
• 40g butter
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon coarsely chopped dill

Method

1. Heat half the oil in a large frying pan over high heat. Cook the beef, in 3 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
2. Heat the remaining oil in the pan. Add onion and mushroom. Cook, stirring occasionally, for 5 mins or until onion softens slightly. Add the garlic, combined paprika and mustard. Cook for 1 min or until aromatic.
3. Spoon the onion mixture over the beef in the slow cooker. Pour over the tomato and stock. Cook, covered, for 4 hours on high (or 6 hours on low) or until beef is very tender. Add the sour cream and Worcestershire sauce and stir to combine. Combine the cornflour with 1 tbs cold water in a small bowl. Add to the beef mixture and stir to combine. Cook, stirring occasionally, for 5 mins or until the sauce thickens. Season.
4. Meanwhile, cook the fettuccine in a large saucepan of boiling water following packet directions or until al dente. Drain well. Return the pan to high heat. Add the butter and cook, stirring, for 2-3 mins or until nutty brown. Return the pasta to the pan with the parsley and dill and toss to combine. Season with pepper. Divide fettuccine mixture among serving bowls. Serve with the beef stroganoff.